1. Par cook the peppers: 
Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright. Place the hollowed peppers in the baking dish, drizzle with a little olive oil, sprinkle with salt and pepper,, and roast for 15 minutes while you prepare the filling. Remove and set aside. 

2. Prepare the filling: 
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute.

Add ground American lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary. 

Stir in cumin, coriander, cinnamon, red pepper flakes, and season with salt and pepper. Add tomato paste and cook for 2 more minutes. 

Pour in crushed tomatoes and stir in the bulgur. Add hot water or broth, stir well, then lower heat and cover. Simmer gently for 10–12 minutes, until bulgur is tender and liquid is mostly absorbed. Remove from heat and stir in parsley, mint, crumbled feta, and lemon zest and juice. Taste and adjust seasoning as needed. 

In a small bowl, mix breadcrumbs with olive oil, lemon zest, parsley, salt, and pepper. Sprinkle evenly over the tops of the stuffed peppers. 

3. Bake the peppers: 
Spoon the lamb-bulgur mixture generously into each pepper. Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, or until the peppers are tender and the breadcrumbs are golden and crisp. 

Garnish with extra parsley and a squeeze of lemon if desired. Serve warm with a side salad or yogurt sauce.